for 20 pieces

Dough

250 g	white flour
¾ tsp	salt
25 g	sugar
¼ cube	yeast (approx. 10 g), crumbled
50 g	butter, cut into pieces
1 ½ dl	water

Tomato sauce

1 tbsp	olive oil
1	onion, finely chopped
1 tbsp	tomato puree
1 tin	chopped tomatoes (approx. 230 g)
2 sprig	basil, leaves torn off
¼ tsp	salt
a little	pepper

To shape

a little	white flour
150 g	mozzarella, in slices

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the butter and water, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Tomato sauce

Heat the oil in a pan, add the onion and tomato puree, sauté for approx. 3 mins. Add the tomatoes and basil, season, simmer for approx. 5 mins. Remove the pan from the heat, allow to cool slightly.

To shape

With floured hands, shape the dough into 20 balls. Place on a baking tray lined with baking paper, flatten a little. Top with the tomato sauce and mozzarella.

To bake

Approx. 22 mins. in the centre of an oven preheated to 200 °C.

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